Kombucha fermentation in blueberry (Vaccinium myrtillus) beverage and its in vivo gastroprotective effect: Preliminary study

Abstract

Kombucha is a fermented beverage, usually made from green tea and/or black tea, obtained through the symbiotic growth of yeasts and bacteria with beneficial effects to health. This preliminary study developed and evaluated the protective effect of blueberry fermented and unfermented Kombucha beverages after induction of gastric ulcer in mice. We performed a physicochemical characterization of the beverages and after 15 days of intervention with the beverages, the Swiss mice were euthanized and biochemical analysis, lipid peroxidation and advanced oxidation protein products determination, and evaluation of gastrointestinal wound were performed. The results were evaluated after checking normality, by parametric or nonparametric tests, at 5% probability. The use of blueberry as an alternative substrate for fermentation of kombucha beverage was favorable in relation to the physico-chemical aspects, due to the increased phenolic compounds, tannins and anthocyanins contents in the fermented beverage. However, the fermentation caused smaller antioxidant activity when compared to the unfermented beverage. In relation to the gastroprotective effect of the fermented kombucha beverage, the biochemical parameters remained at normal levels, however, some animals showed gastric lesions in an expressive area. Further studies are needed to better understand the antioxidant potential of the blueberry fermented kombucha beverage and its gastroprotective effects.